If there’s one thing I missed from my sugar eating days, it was sitting in bed on a Sunday morning dunking a biscuit into a nice, warm cup of tea whilst flicking through my Instagram feed. So, when I stumbled across (ok, deliberately stalked my way to) Madeleine Shaw’s recipe for these Healthy Peanut Butter Cookies, I couldn’t wait to give them a try.

I used to be apprehensive about peanut butter, well known for its high calorie content and often questionable additional ingredients, but since switching up my diet I can’t get enough of the stuff, or any nut butter for that matter. My favourite is Meridian Foods Smooth Peanut Butter, which you can conveniently buy in a 1kg tub from most health food shops, making it ideal for bulk baking these babies, and with just one ingredient on the list (you guessed it) there’s nothing to feel guilty about.

Although I based the cookies on Madeleine’s recipe, I omitted the sesame seeds on top, and replaced the coconut sugar for honey. I also included a tablespoon of pure maple syrup to add an extra depth to the flavour. The texture really is so moorish and crumbly, you won’t believe they’re sugar free!

Ingredients

250g of ground almonds

1 tsp of baking powder

1 small pinch of fine seasalt

100g of peanut butter

100g of coconut oil

125g of honey

1 tbsp pure maple syrup

Method

Set the oven to 170 degrees (any highger and the edges will catch)

Mix the ground almonds with the baking soda and salt.

Blend together the peanut butter, coconut oil, honey and maple syrup together in a food processor, slowly followed by the almond mixture.

Roll out a small amount of mixture into a ball, placing on a pre-lined baking tray, using a fork to flatten down into a biscuit shape. Repeat for all remaining mixture, making sure a sufficient gap is left between each cookie, otherwise you will be left with one big, tasty, giant biccy!

Bake for 12 minutes until golden and serve on your finest teacup and saucer – I’ve been lusting after these Arcopal Pastel beauties from Etsy